Waitrose and Partners
Speedy salmon fish cakes

Speedy salmon fish cakes

These zesty fish cakes are made with canned pink salmon and ready-made mash, so they’re great value and quick to cook. You can also prepare and chill them in advance if that makes life easier.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

4 out of 5 stars(9) Rate this recipe
HealthyHigh in omega 31 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 213g can Essential Waitrose Wild Pink Salmon, drained
  • 400g essential Mashed Potato
  • 2 Essential Salad Onions, finely sliced
  • 1 Essential Lemon (scrubbed), zest of all, juice of 1/2, rest in wedges
  • 1 Essential Free Range White Egg, beaten
  • 75g dried white breadcrumbs
  • 3 tbsp Essential Olive Oil
  • 2 Essential Little Gem, trimmed and shredded
  • 200g Essential Radish, trimmed and sliced
  • Tartare sauce, to serve (optional)


  1. Tip the salmon into a large mixing bowl. Add the mashed potato, salad onions and lemon zest; season. Use a fork to bring everything together, mashing in any bones and making sure the salad onions and salmon are evenly dispersed through the mash. Shape into 8 even fish cakes.

  2. Put the beaten egg in a shallow bowl, then spread the breadcrumbs over a plate. One at a time, coat the fish cakes in the egg, then coat in the breadcrumbs.

  3. Heat 2-3 tbsp oil in a large frying pan over a medium-high heat and fry the fish cakes for 3-4 minutes on each side until golden and piping hot (cook in batches, if needed). Meanwhile, make a salad with the little gem and radishes. Whisk together the lemon juice and remaining 1 tbsp oil, season and dress the salad. Serve the fish cakes and salad with the lemon wedges and tartare sauce, if liked.

Cook’s tip

Leftovers, dried breadcrumbs. Scatter over macaroni cheese, add to mince to bulk out burgers and meatballs, or mix with pesto to press onto chicken breasts or salmon before baking.


Typical values per serving when made using specific products in recipe


1,417kJ/ 339kcals



Saturated Fat












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